HASH BROWN QUICHE
A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!
Provided by WOGSALG
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
- In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 15.9 g, Cholesterol 127.5 mg, Fat 28.9 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 15.5 g, Sodium 793 mg, Sugar 1.6 g
BACON AND WHITE CHEDDAR QUICHE IN HASHBROWN CRUST
This meal-in-quiche-form packs plenty of protein, a creamy custard that melds well with bacon, green onion, and white cheddar all set inside of a crispy hash brown crust. To save time, look for frozen hash browns instead of shredding your own potatoes. This quiche recipe can be eaten hot from the oven or served cold throughout the week.
Provided by Chef Sara Furcini
Categories Breakfast
Time 1h50m
Number Of Ingredients 12
Steps:
- Use your hands to squeeze the thawed potatoes to remove as much liquid as possible. Place in a medium mixing bowl. Add the cheddar, salt and pepper and toss to combine.
- Grease a 9-inch springform pan with butter and evenly press the hash browns mixture into the bottom and sides of the pan, filling in all the gaps to prevent leakage.
- Transfer the pan to the freezer for at least 1 hour or until the crust is firm.
- Preheat the oven to 425°F. Transfer the frozen crust to the center rack of the oven and par-bake for 17 minutes. Remove from the oven and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels then crumble and layer bacon and cheese in par-baked crust.
- Use a whisk to beat the eggs with the half-and-half and season with salt and pepper. Pour over the bacon and cheese. Sprinkle the green onion on top and place into the oven. Lower the oven temperature to 375°F and bake the quiche just until the eggs set, about 25 to 30 minutes. Allow to cool slightly before unlocking the spring form pan. Cut into slices for serving.
Nutrition Facts : ServingSize 1 slice, Calories 251 kcal, Carbohydrate 14 g, Protein 11 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 173 mg, Sodium 378 mg, Fiber 1 g, Sugar 1 g
SPINACH & BACON HASH BROWN QUICHE
With a crust of crispy hash browns and a rich, creamy filling studded with spinach and bacon, this cheesy quiche is comfort food at its most satisfying. Delicious for breakfast, lunch or supper! Sonya Labbe - Santa Monica, California
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom and up sides of a 9-in. pie plate. Bake 20-25 minutes or until edges are browned. Reduce oven temperature to 350°., Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine eggs, cream, salt and pepper. Stir in spinach, cheeses and bacon mixture; pour into crust., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282 calories, Fat 20g fat (11g saturated fat), Cholesterol 166mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
SPINACH AND BACON HASH BROWN QUICHE
A delightful classic quiche recipe gets an update. Spinach and bacon hash brown quiche is perfect for your brunch entertaining.
Provided by Jocelyn Delk Adams
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Begin by heating olive oil over medium high heat in a non-stick skillet.
- Add hash browns and continue to cook until tender and golden brown. Press hashbrowns into the bottom of a pie plate or skillet creating a crust.
- Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
- In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.
- Pour egg mixture into the hashbrown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
Nutrition Facts : Calories 338 kcal, Carbohydrate 16 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 223 mg, Sodium 367 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST
Ready, Set, Cook! Special Edition Contest Entry: I got the idea for this recipe from the Fannie Farmer Cookbook. I have always wanted to make quiche, but was daunted by the need to make a proper crust. The Simply Pototoes Shredded Hash Browns seemed to me an ideal way to get around this problem, and makes a delicious and easy to prepare, foolproof crust. The crust complements and enhances the flavors of the spinach and quiche custard.
Provided by johnniZanni
Categories Potato
Time 1h39m
Yield 1 8, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 Farenheit. While the oven is heating,.
- Make the spinach filling.
- Trim and carefully wash the spinach to remove all dirt and spin dry in a salad spinner before chopping. In a skillet over medium high heat the olive oil and add the garlic, onion and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt and pepper. Stir well to coat spinach with oil and prevent the aromatics from sticking to bottom of pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently. Remove the lid and lower heat. Let the liquid evaporate, stirring to prevent burning. Turn out into a bowl and set aside.
- Make the Crust.
- Shred the carrot. In a saucepan on low heat just melt the butter or ghee. In a small bowl whisk the egg with the salt and mix in the butter/ghee. In a bowl combine the carrot and pototoes and mix thoroughly. Add the egg mixture. Toss and stir until the vegetables are evenly coated. Press the potato/carrot mixture into the bottom and sides of an 8 inch lightly oiled springform pan. Cover the edge of the crust with foil to prevent burning. Bake on a cookie sheet at 350°F For 15 minutes.
- Make the Custard.
- While the crust is cooking, in a mortar and pestle grind the mastic with the 1/4 tsp salt. Lightly whisk the eggs and combine with the half and half and salt/mastic mixture. Whisk until smooth.
- Assemble the Quiche.
- Line the bottom of the hot crust with the spinach. Pour the custard over all. Garnish top with 1 tbsp of finley chopped onion greens. Place in the oven on a cookie sheet. Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean.
- Run a knife around the outside to loosen; remove sides of springform pan.
- Cut in wedges. Serve hot or cold.
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- First make the crust. Squeeze out extra water from the hash browns by putting them in a kitchen towel and squeezing out extra water. Then put them into a large bowl with the butter, egg, salt and pepper. Using your hands, mix it together until it is completely combined.
- Transfer this to your prepared quiche pan. Flatten it out completely covering the bottom and up the sides of the pan. Press it firmly into place. Bake for about 15 minutes or until it has set. Remove from oven and set aside.
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